Saturday, April 12, 2014

almost tinga de pollo and mango guacamole

Of course the day I decided to go Mexican had to be the day when my fiancé, who works in a Mexican restaurant, went on a week-long road trip to shoot a movie. So there was no response when I asked him "how do you make tinga de pollo at work?". So I had to rely on a recipe from Epicurious and, unfortunately, the limited supplies of the Polish suburbia.

This recipe is pretty good, but I call what came out from that "almost" tinga de pollo, because I couldn't find chipotle en adobo within a 5km radius from my parents' house and I had to use marinated jalapeños. It still turned out great. I served it with mango guacamole, which is totally amazing, especially with such great ingredients as we had:

1 super ripe avocado

1 ripe mango, diced

1 small chili pepper

juice from 1 lime

chopped fresh cilantro

Using a spoon scoop the avocado out from its skin and squash it in a bowl using a fork. Add the rest of ingredients, mix thourougly. The end.